A hearty mixed seafood soup in a rich tomato and chilli broth.
About this recipe
Caldo de mariscos is a substantial soup brimming with prawns, mussels, fish and squid in a rich tomato broth with chillies, herbs and spices. A deeply comforting dish from the Mexican coast, particularly Veracruz.
History & Origin
Caldo de mariscos (seafood broth) is a legacy of the port cuisine of Veracruz, where fishermen would prepare a broth with whatever they brought in from the sea each morning. This tradition dates back to the colonial period when Veracruz was the principal port of New Spain. It is said that this broth is the best hangover remedy, popularly known as 'vuelve a la vida' (back to life). Every coastal family has their own secret recipe, but the common thread is the freshness of the seafood and the spicy kick of chilli.
Estimated cost
£27.00
Total cost
£4.50
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
348
Calories
12g
Protein
33g
Carbohydrates
10g
Fat
6g
Fibre
1010mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Devein the guajillo chillies and soak them in hot water for 15 minutes. Blend with the tomatoes, onion and garlic until you have a smooth salsa. Strain.
- 2
Sofríe la salsa en a pot large with a little de oil durante 10 minutes until oscurezca.
- 3
Añade 1.5 litres de water, salt y pepper. Lleva a hervor.
- 4
Agrega the mejillones y cuisine 5 minutes until se abran. Descarta the that no abran.
- 5
Añade el fish cortado in cubes y the calamares en anillos. Cuisine 5 minutes.
- 6
Agrega the gambas y cuisine 3-4 minutes more until estén rosadas. No cocines de more.
💡 The mariscos se agregan de mayor a menor tiempo de cocción for that queden en su punto.
- 7
Sirve en platos hondos with coriander chopped y limes cortados a un side.
Reviews for Seafood Broth
Related Recipes
Sopa de Lima Yucateca
Caldo de pollo yucateco con lima agria y tiras de tortilla frita.
Uchepos
Tamales dulces michoacanos de elote tierno rallado, envueltos en hojas de maíz fresco y servidos con crema y salsa. Una joya de la cocina purépecha.
Corundas
Tamales triangulares michoacanos de masa fresca envueltos en hojas de la planta de maíz, servidos con crema, queso y salsa.
Quesadillas de Huitlacoche
Quesadillas de tortilla de maiz rellenas de huitlacoche salteado con queso, cebolla y epazote.